Zucchini Carpaccio

Servings: 4 people

Author: Lorena Salinas from Cravings Journal

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Appetizer starter

Low

🧂 Ingredients

1 Whisk or use a fork to mix the Dijon mustard, lime, salt and pepper.
2 Add the olive oil in a drizzle while mixing constantly
3 Toast the almonds with olive oil and salt in an oven at 180C for 5-10min or
until golden and fragrant. Chop once cold.
4 Arrange the zucchini slices on a plate and pour the dressing evenly on top.
5 Grate the parmesan cheese or use a potato peeler to make flakes.
6 Scatter the basil leaves, parmesan and chopped almonds on top.